Grown on a north -facing bank of the Derwent River this 29-year-old cool-climate vineyard is widely recognised for producing some of the best chardonnay fruit in Australia. The soils are permeable loams over Permian Lime originating from a 250-280M year old seabed. The vines are meticulously hand tended and yields are reduced by 50% to one bunch per shoot. Clones: I10V1, I10V5 and Penfolds.

The whole bunches go direct to the inert gas press. The juice flow from the press is ruthlessly cut with only the pristine juice from the middle of the press cycle going straight to New French oak. We allow natural yeast to carry out primary fermentation. During it’s time in oak no Sulphur is added. Lees stirred fortnightly for the time in oak. Malolactic fermentation happens in the spring on 100% of this wine. Filtered and bottled.

This wine represents the influence of our elevated subsoil calcium levels. Take pleasure in savoring each glass as it unfolds to reveal a distinct fruit profile, a refined acid structure, the presence of wild yeast, with harmoniously integrated French oak notes.